Zucchini And Feta Quiche
A very simple, easy to follow and delicious vegetarian zucchini and feta quiche. Made with homemade shortcrust pastry, zucchini, spring onions, cream cheese, feta, yogurt and black olives. Tastes amazing served warm or cold.
Servings: 8 Servings
Equipment
- 28 cm (11 inch) flan dish (tart tin).
Ingredients
For the pastry
- 250 g (2 cups + 2 tablespoons/ 8.8 oz/ ½ lbs) plain flour/ all purpose flour
- 150 g (⅔ cup/5.3 oz/ ⅓ lbs) butter cold
- 1 egg medium
- 1 teaspoon sugar
For the filling
- 2 eggs medium
- 1 zucchini medium (300 g/ ⅔ lbs)
- 6 spring onions
- 6 sprigs fresh parsley
- 5 tablespoons plain yogurt
- 175 g (¾ cup/ 6 oz) cream cheese
- 400 g (14 oz) feta cheese
- 1 garlic clove
- 20 black olives without pit
- salt and freshly ground pepper
Instructions
- Grease a flan dish (tart tin )with butter and set aside. Combine butter, egg, sugar and flour in a bowl with your hands to a firm dough. Using your hands press the dough into the greased tart tin. Don't forget to make the pastry a bit high on the sides . Put the tart tin with pastry in the fridge while making the filling.
- In the meantime rinse zucchini, pat dry with paper towels and cut into thin slices. I used a vegetable slicer. Rinse spring onions and pat dry with paper towels. Cut off stems and top of the onions and cut into small rings. Rinse fresh parsley as well, pat dry as well and chop finely. Then peel and mince garlic.
- Preheat the oven to 180°C (356 °F), with both top and bottom heat. Put feta in a bowl and break it into smaller pieces using fork or the back of the spoon. Add eggs, cream cheese and yogurt to the bowl and mix until well combined. Stir in minced garlic and season with freshly ground pepper.
- Remove the tart tin from the fridge. Arrange zucchini slices on top of pastry, then scatter spring onions evenly over zucchini. Sprinkle fresh parsley over the top and season lightly with salt and pepper. Pour the cheesy mixture over the top. Arrange black olives on top and bake for 1 hour or until the feta mixture is lightly golden brown. Let rest for 5 minutes. Serve warm or cold.